There’s something about a rich red soup with cream, parmesan and fresh ciabatta that makes even this really quick budget meal an affair. (Admittedly, I have a weakness for Woolworths’ fresh baked ciabatta, which is not so much a ciabatta, (not so many holes), but is nonetheless soft and crispy in all the right places).

If you have chosen to make your Napolitana Sauce with Carrots & Onions, you could use just 1 Carrot and one stick of celery. If you didn’t add the tomato puree, add it to the soup for a lovely sweetness.

Midweek Tomato Soup

Dried herb of choice (recommended: basil, thyme or oregano, or a combination)

Cream (can be coconut cream)

Oil for frying

Salt, Pepper

Optional: Sun-Dried Tomatoes (rehydrated, or in oil) or tomato puree

To serve: Parmesan cheese, Basil oil or Pesto and crusty bread (or, if you’re following a Paleo diet, you can use chopped olives instead of the parmesan, or bacon)

Method:

Gently fry the onion,carrots and celery until soft.and sweet.

Add the chicken stock or bone broth and the Napolitana sauce

Once the vegetables are soft, blend with a stick blender (make sure to keep the blender immersed). until smooth. For an even silkier finish, blend in a jug blender (but this will have to be done in batches).

Serve with a good dollop of cream, or parmesan cream*, and a drizzle of basil oil**